Thyme gremolata

Method

Place oil in a large, heavy-based oven-proof frypan or casserole dish with a well-fitting lid over high heat. When oil is smoking, brown oxtail on all sides (in batches) and drain in a colander.

Remove all but 2 tablespoons of fat from pan, add onion, carrot and garlic, and cook over moderately high heat for 10mins, or until golden, stirring from time to time. Add wine, bring to a boil, scraping any browned bits from bottom, and cook until wine has nearly evaporated. Add tomatoes, herb bundle, orange zest, bay leaves, cinnamon, star anise, pepper and a pinch of salt.

Place oxtail pieces on top. Wet a large piece of baking paper, squeeze dry and place over oxtail, then cover securely with a heavy lid. Bake for 2-3hrs, or until meat comes away easily from the bone.

Add pumpkin and water. Bring to a simmer and cook for 30mins or until pumpkin is tender. Check seasoning.

Meanwhile, make gremolata. Finely chop all ingredients and mix together.

To serve, place oxtail stew in deep heated bowls or serving plates and scatter gremolata over top.